These crispy and delicious mushroom puff pastry morsels and so light and easy to eat with drinks and friends. They can be made 2 days in advance and chilled to save time on the day of your party.

375g packet of frozen puff pastry, thawed

1 egg, lightly beaten

Filling

Low-calorie cooking spray

1tsp lazy garlic

1 onion, finely chopped

250g mushrooms, finely chopped

1tbs plain flour

2tbs water

2tbs fresh parsley, finely chopped

Method

Preheat the oven to 200c, gas 6, 400f

Use a food processor to finely chop the mushrooms and onion, as these need to be finely chopped.

Roll the pastry on a lightly floured surface to 25cms x 35cms rectangle, cut in half lengthways to form two rectangles. Spread half the cooled filling over 1 rectangle, repeat with the remaining filling and rectangle.

Fold in the long sides to each rectangle so they meet in the centre, brush along centre with some of the egg, fold in half, press lightly, cover, refrigerate for 30 minutes.

Cut into rolls into 1cms slices, place with the cut sides on a lightly greased oven trays.

Bake in the oven for about 12 – 15 minutes or until well browned.

Serve immediately and enjoy with friends and a few drinks.